Mini Oreo Cheesecakes

An easy two ingredient Oreo crust topped with a smooth and creamy Oreo cheesecake filling. These Mini Oreo Cheesecakes make a perfect dessert for any time of year!

Mini Oreo Cheesecakes

INGREDIENTS
For the crust:
  1. 12 Oreos
  2. 2 tablespoons (28 grams) butter, melted

For the cheesecake filling:
  1. 12 ounces cream cheese softened to room temperature
  2. 1/4 cup (60 grams) sour cream
  3. 1/3 cup (65 grams) granulated sugar
  4. 1 teaspoon vanilla extract
  5. 1 large egg room temperature
  6. 6 Oreos crushed

INSTRUCTIONS
To make the crust:
  • Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal.
  • Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, remove from the oven, and set aside to cool. Keep oven temperature at 325°F while you make the filling.